Why you should read this? Because this article explains why your dessert looks like strawberry but tastes like rasberry. To print three-dimensional figures with chocolate you basically have to melt it and use a syringe to design the layers.
To do it with pasta or meat you just use the syringe extruder without even heating up the material. To print in 3D with sugar you can use powder-based technique similar to that which is used to make 3D selfies. And if you wanted to 3D print with fruit juice? You would turn to molecular gastronomy.
In general, when you talk about cooking and technology, especially around Catalunya (where chef Ferran Adriàis considered by many one to be of its most renowned representatives) you often end up intersecting with the world and the techniques of molecular gastronomy. Some of the elements which characterize the processes of molecular gastronomy, such as the use of sodium alginate to induce the “jellification” and “solidification” of liquids, can also be used in digital extrusion based manufacturing process, including 3D printing and even bioprinting (3D printing of organic tissues).
The continuous evolution of molecular gastronomy, combined with 3D printing processes, could one day give us access to a machine similar to Star Trek’s replicator, which had in instant food preparation some of its most common uses. While several chemical and physical transformations are currently used in molecular cooking, that of jellification is at this moment the most compatible with 3D printing because it can allow liquid materials to become gelatinous and thus be extruded. In fact, jellification is also used in another technique, called “spherification”, where alginic acid is used to prepare tiny caviar-like bubbles, with gelatinous exterior layers and a liquid interior. … (read more)